Always Perfect Meatloaf
. 2 pounds lean ground beef ( I used 1 lb. beef and 1lb. ground pork)
1 (12-ounce) can evaporated milk
1 packet dry onion soup mix
1 large egg
1.Preheat oven to 350°F (175°C).
2. Mix all ingredients together in bowl.
(consistency will seem soupy but do not worry, it will come out perfect)
Pour mixture into loaf pan.
3. Bake 1 to 1 1/2 hours draining fat every 30 minutes.
4. Top with ketchup last 20 minutes of cook time.
5. Let cool 5 minutes and slice.
Never falls apart.....perfect every time. Makes 6 servings.
I found this recipe on the net after a frantic search for
a meatloaf that would be
moist and juicy. I love meatloaf, but pretty much gave up on it as it was
always
fairly hard and dry after it cooled. Two of us can't eat an entire meatloaf
in one
sitting, so the dog would get what was left. With this recipe the leftover
portion
is just as moist and delicious when reheated as it was when first baked. I
cut the
remainder in thick slices and freeze them. Great to have when you don't feel
like
cooking. Just nuke 'em and eat with leftover mac and cheese, potatoes au gratin,
or instant mashed potatoes and gravy made with a brown gravy mix. I like to
serve peas and carrots with this, but any frozen veg would be good.
It's your choice.